Tasty Beanthread Noodle Salad

Name: Tasty Beanthread Noodle Salad
Yield: Serves 4
Cuisine: Thailand
Ingredients: 110 g (4 oz) dried beanthread noodles; 15 g (½ oz) cloud ear dried mushrooms (optional); 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 225 g (8 oz) boneless chicken breasts, skinned; 1 tablespoon Shaoxing rice wine or dry sherry; 1½ tablespoons groundnut (peanut) oil; 1½ tablespoons groundnut (peanut) oil; 2 teaspoons sesame oil; 2 teaspoons cornflour; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons fish sauce or light soy sauce; 1 tablespoon sugar; 2 tablespoons lime juice; 2 teaspoons finely chopped ginger; 2 tablespoons coarsely chopped garlic; 3 tablespoons finely chopped spring onions; 3 tablespoons finely sliced shallots; 3 tablespoons roasted peanuts, crushed; handful fresh coriander sprigs; 1 tablespoon chopped dried shrimp (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

As might be expected, the Thai and Chinese cuisines share many similarities, especially basic ingredients. Satiny beanthread noodles are a staple in both countries but here they are graced with typical Thai seasonings. The result is a most appetizing stir-fried salad.

Ingredients

110 g (4 oz) dried beanthread noodles
15 g (½

Asia
Thailand
South East Asia

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside.

Soak the cloud ears, if using, in warm water for 15 minutes. When soft, rinse well in warm water, drain and discard the water.

Cut the chicken into 1.5cm (½ in) pieces. Combine the chicken with the rice wine, s